Turkey a la king casserole
This tasty and creamy casserole is a great way to use up your turkey leftovers in the best possible way.
YIELDS
4
TO
5
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup sharp white cheddar, grated
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 shallot, minced
- 100g cremini mushrooms, finely sliced
- 100g shiitake mushrooms, sliced
- 100g portobello mushrooms, diced
- 1/2 cup white wine
- Salt and black pepper, for seasoning
- Box of fusilli pasta
- 3 cups cooked leftover turkey
- 1/4 bunch parsley, finely chopped
- 1/4 bunch tarragon, finely chopped
- 40g machego, for grating
Directions
- Preheat the oven to 375° F.
- Make the cheese sauce by melting the butter and flour in a saucepan.
- Add the milk and whisk to avoid any lumps.
- Bring up to a gentle boil, then reduce to a low simmer.
- Cook for five to 10 minutes, then add the nutmeg and cheddar cheese to melt. Set aside.
- In a large skillet, heat the olive oil on medium-low, then add the garlic and shallots.
- Sweat for three to four minutes, then add the mushrooms.
- Increase to high, add the white wine and season with salt and pepper.
- Cook for three to four minutes until the mushrooms have cooked down, and the wine is nearly completely reduced. Allow to cool.
- In a large mixing bowl, combine the cooked pasta, turkey, cheese sauce, cooked mushrooms and herbs.
- Fold together, then transfer to your greased 13 x nine casserole.
- Bake for 20 to 25 minutes covered, then uncovered for the last three to five minutes.
- Slice and serve. Enjoy!
